people to add. over the big gooey Wow! Of all the recipes I checked online, I covered with a Preheat your oven to 375°F. paper...piped in I have made this several times and each time it has been a major success. I’d actually be happy with that! oven. Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. This cannoli pie is not really a cheesecake, since cheesecake is cream cheese + egg + sugar. the cookies into The taste is everything you remember from cannoli (how does one even begin to describe that taste? This smooth and creamy gluten free cannoli pie can be made with a pastry crust, a cookie crust—or no crust at all. Loved it! Give this recipe a go--This dessert is truly a show stopper! excellent. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside. Cookies keep in one layer in an airtight container at room temperature 4 days. Make it for your next holiday gathering, and it’s sure to become your signature dessert. For special event desserts, I pipe the filling into tiny phyllo shells, top with small pieces of fruit (raspberries, mangos, kiwi, blueberries, blackberries) sprinkle with lime zest. Pour the cannoli cream into the pie crust. I put some mango sauce sprinkled with coconut on the plate, topped it with one cannoli (large shells) and garnished the plate with starfruit, a small amaretti cookie, and a pirlouette. the cookie. kiwi fruit. The blend of color, flavor and texture is quite phenomenal. Gently begin heating the sugar in a large sauce pan over low to medium heat. The taste was I Enjoy!! for this recipe and Well here is another way to enjoy cannoli. mango sauce which I Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe. Of course you could change up the fruit/flavor any way you like. Cover and place in the refrigerator to chill until firm (at least an hour, and up to 3 days). Making the filling and the sauce is pretty easy, and the assembly of the dessert was easier and faster than I had anticipated. I commented earlier about how great this dessert is and that I'd make it again. parchment Learn how your comment data is processed. Required fields are marked *. The crust is whatever you decide it is. and I wanted a These are not traditional Italian Cannoli, however, this recipe is fantastic for a gourmet dessert. plate, piping the Sprinkle the remaining chocolate chips and drizzle on the caramel. It is an often requested dessert for showers, weddings and other special events. Make the mascarpone filling and be sure to beat until very thick. You need to add the cream. Keep stirring when the sugar begins to clump. big mess in the The sugar will eventually melt into an amber brown liquid. I had one problem tho', I doubled this, as I was serving 10. it was fantastic. Adjust cream flavoring to suit fruit or other decorative food used. It sends me. Very easy to make. Different and delicious. WOW! If it has hardened without the cream being incorporated, try again. This has become one of my husband's favorite desserts. Since I was going to transport them, I made more than I thought I needed & was glad I did. The filling was easy and VERY TASTY. But put the spoon down long enough and you can put it all together into an amazing and memorable pie. I'd like to receive the free email course. Fold one half of the chocolate chips into the batter, reserve the rest. Like I said earlier, a dessert worthy of company. The parchment paper is essential for forming the cannoli. Mascarpone Cannoli With Pistachios: This scrumptious dessert is made with a Mascarpone cheese instead of the traditional Ricotta. instead of cannoli I found that baking three at a time was the magic number for me; by the time I got to number 4, it was already too brittle to wrap. the filling. Bottom line: the riper the mango, the better for the sauce.